Tomato and lentil soup
There are three things that make this soup good.
First is using a good stock.
Second is using good tinned crushed tomatoes. Even better if fresh. If you’re using a slow cooker, I really recommend fresh tomatoes.
Third is plenty of parsley.
2 cups lentils
2 cups vege stock
1 cup water
3 tins of tomatoes, crushed; or 1.5kg fresh (peel first, using scalding water)
2 lemons – zest and juice
1 cup chopped parsley
3 cloves garlic
1 – 2 onions
Optional: thyme OR sage OR coriander and cumin (don’t over flavour it).
Rinse lentils then soak in warm water for between 5 minutes and an hour. Drain and rinse again.
Fry an onion for a while, on a low heat, until soft. Add garlic and zest, and stir for another 30 seconds.
Add half a tin of tomatoes and half the vegetable stock and some splashes of water to cover. When lentils are soft enough to eat, add remaining liquids (add more as you go if needed to cover lentils). Bring back to a boil, then simmer for 5 minutes. Add parsley and stir to wilt before serving. Squeeze lemon over top.
Or, in a slow cooker, chuck everything in after the onion and garlic is soft. Leave until lentils are soft.